Pulled Duck Tacos with Black Bean and Corn Salsa

Serve these delicious sriracha drizzled soft tacos topped with shredded cheddar cheese and fresh coriander leaves, if desired.


  • 2 cups of salsa (500 mL)
  • King Cole Pulled Duck*, thawed (about 10 ozs/300 g)
  • 6 small corn or flour tortillas, warmed
  • Serves 6.


  • ¾ cup (175 mL) black beans, drained and rinsed
  • ¾ cup (175 mL) cooked corn kernels
  • ¼ cup (50 mL) diced red pepper
  • ¼ cup (50 mL) chopped fresh coriander
  • 1 small jalapeno, seeded and finely chopped
  • 1 green onion, chopped
  • 1  tbsp (15 mL) lime juice
  • ½ tsp (2 mL) each ground cumin and chili powder
  • ¼ tsp (1 mL) salt


  • ¼ cup (50 mL) regular or low-fat mayonnaise
  • 1 tsp (5 mL) each sriracha sauce and lime juice


  1. Using fingers, separate pulled duck and place in microwaveable bowl;  set aside.
  2. In small bowl, combine all salsa ingredients and mix well.
  3. Combine sriracha mayo ingredients in another bowl.
  4. Microwave pulled duck on HIGH for 1½ to 2 minutes or until heated through.
  5. Fill each tortilla with about 1/3 cup (75 mL) pulled duck, top with a little salsa and sriracha mayo.  6. Serve immediately.

related recipes

Duck and Mushroom Crostini

Crisp crostini are topped with creamy mushrooms and smoked duck to create a fun, bright and delicious appetizer. Great finger food to accompany drinks this summer. Key: Look for variety of packs of wild mushrooms that include cremini, shitake and oyster mushrooms.